Apfelstrudel

Strudel dough

• strong white flour250 g
• vegetable oil2 tbsp
• water125 ml
• salt1 pinch
• white wine vinegar1 tsp
• plain flour2 tbsp

Filling

• cooking apples1.2 kg
• lemons1
• caster sugar100 g
• ground cinnamon1½ tsp
• raisins80 g
• dried breadcrumbs80 g
• butter120 g
• icing sugar2 tbsp
• rum (optional)2 tbsp
• vanilla sauce or whipped cream (optional)300 ml

Dough

1. 01

   Mix the strong white flour, salt, oil, vinegar and lukewarm water, and knead for 10 minutes into a very smooth, elastic dough.

2. 02

   Shape into a ball, coat in oil, cover, and rest at room temperature for 1 hour. Resting relaxes the gluten so it stretches without tearing.

Filling

3. 03

   Soak the raisins in the rum, or in warm water, for 20 minutes, then drain them.

4. 04

   Toast the breadcrumbs in 40 g of the butter until golden.

5. 05

   Peel, core and thinly slice the apples, then toss them with the grated zest and juice of the lemon, the sugar, cinnamon and the drained raisins.

Stretching and baking

6. 06

   Heat the oven to 190°C and melt the rest of the butter. Cover a table with a large cloth and dust it with the plain flour.

7. 07

   Roll the dough out a little, then lift it onto the backs of your hands and stretch it gently from the centre outwards, walking around the table, until it is paper-thin and about 1 metre across. Trim the thick edges.

8. 08

   Brush with melted butter, scatter the breadcrumbs over two-thirds of it, and spread the apples along one long edge.

9. 09

   Use the cloth to roll the strudel up, tuck in the ends, and roll it onto a lined tray, seam down, bending it into a horseshoe if needed.

10. 10

    Brush with more butter and bake for 35 to 40 minutes until golden and crisp, brushing again halfway.

11. 11

    Cool a little, dust with icing sugar, and serve warm with vanilla sauce or whipped cream.